Feeling Fall🍂


”The real voyage of discovery consists not in seeking new landscapes, but in having new eyes.”~Marcel Proust





This time of year the light becomes illuminating…





Outside the first yellow leaves are beginning to fall…🍂



🍂For me a new energy buzzes in the air…



calling for a change of pace…🍂



🍂and scenery.



The season is in transition…🍂



🍂The end of summer…



and early autumn In the garden…🍂





🍂can be a tricky moment to negotiate…



With some of the beds looking a bit ragged…🍂



the hydrangeas…



and roses continue to bloom…



putting out new buds.



Autumn can be magnificent…it might be my favorite time of year…with the glowing afternoon light…

along with the chilly air…🍂🍁🍂🍁



🍂at the end of the day, a garden is never really done…



It is always striving for improvement…🍂



🍂and a work in progress.



It’s the stuff of dreams🍁



🍂Happy Fall!🍁




Here is the perfect comfort food for when you are feeling Fall.





1/2 pound elbow macaroni

4 tablespoons butter

two eggs

6 ounces evaporated milk

1/2 teaspoon hot sauce

1 teaspoon kosher salt

fresh black pepper

3/4 teaspoon dry mustard

10 ounces sharp cheddar, shredded





 In a large pot of boiling, salted water cook the pasta to al dente and drain.



Return to the pot and melt in the better. Toss to coat.



Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.



Stir into the pasta and add the cheese.



Over low heat continue just her for three minutes or until creamy.



Posted in Coastal Living | 2 Comments

Simple Charming Autumn


“The world is ruled by letting things take their course.”






Fall has arrived…🌻well almost








Something which reminds me that…



summer is coming to an end…



are the flowers…



in my garden





These beautiful orange flowers ( I don’t know their name… do you?) begin blooming late summer into early Fall.









They are so beautiful and present a moment of stunning seasonal inspiration.





 which allows me to bring the outdoors in and create…



what I call simple charm for Autumn in a sweet cottage



by the sea…






Joe loves pasta. That being said Joe chose this weeks date-day meal. He has been training for a marathon (this weekend) and pasta is a great carb for runners. I’ve been the beneficiary of his wonderful choice of food. The good news is you don’t have to be training for a marathon to enjoy this easy…yummy…three cheese layered delight. However…I can’t promise you that you won’t need to walk around the block a few times. sorry about that



1 (16 ounce) package ziti pasta

24 ounces ricotta cheese



1 pound shredded mozzarella cheese

1 egg, beaten

 1 (32 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese




Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8-10 minutes or until al~dente; drain and rinse.



In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.



Preheat oven to 375 degrees



Lightly grease a 9×13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.



Bake in preheated oven for 30 minutes…





let stand for 15 minutes before serving.

Cheers to a great weekend!



Posted in Our Cottage | 2 Comments

Just a Cottage…


“He who loves an old house never loves in vain”

Isabel Fiske Conant






I’ve been quite the social butterfly over here…





And with each passing social event…



there seems to be new discoveries living on the Oregon coast particularly in a vintage cottage.



There’s no question that my love for cottage style is fueled by what I call charm (old and imperfect)



I confess that I find beauty in the chipped teacup…chippy paint….a sometimes wobbly leg…the once new and now well worn home. There are times I actually struggle with replacing the old original.



At some level I treasure the realness and the story that comes with the character of the house more than making everything new.



Even when something is imperfect it is the imperfection that speaks at times the strongest to me.



Case in point there is a kitchen drawer which drops a little when pulled out too far…and a quirky cupboard cabinet that doesn’t stay closed even after you close it.



I am learning that somewhere in between the up-to-date and modern in this 1940s vintage there is a balance. Finding ways to elevate life…celebrate simplicity….and yet embracing an inspired lifestyle beautifully decorated.



That my sweet friends, is not only a game changer…it’s perfection








(Blueberry Filling)



6 cups fresh blueberries, sorted, rinsed and dried

one cup granulated sugar

2 teaspoons freshly grated lemon zest

3 tablespoons unbleached all purpose flour for the biscuit crumble topping

one cup +5 tablespoons unbleached all purpose flour

6 tablespoons granulated cane sugar

1  1/2 teaspoons baking powder

1/4 teaspoon table salt

6 tablespoons unsalted butter chilled and cut into bits

one large egg slightly beaten

one teaspoon pure vanilla extract

1 tablespoon granulated cane sugar

1/2 teaspoon ground cinnamon (optional)

1/4 teaspoon ground nutmeg  optional


 Arrange oven rack in lower third of oven and preheat oven to 375°. Lightly batter 10 inch or 2 quart baking dish.



Prepare the blueberry filling: place blueberries into prepared baking dish. In a small bowl, combine sugar and lemon zest. Add the flour and whisk  until thoroughly combined. Sprinkle mixture evenly over berries in prepared baking dish and toss gently.



Make sure the sugar and flour mixture is evenly distributed over the filling  with no mounting in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.



 Prepare the Buttery Biscuit Crumble Topping: in a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a course meal with a small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork.



With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.



Assemble the Cobbler: Sprinkle biscuit crumble topping  evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg.



Alternatively, dust with cinnamon/sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon/sugar.



Bake the cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly about 40 to 45 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.Avenue typing,



Serve the Cobbler: serve cobbler warm ala mode and with fresh whipped cream or both! Makes 8 to 10 servings.




Posted in Our Cottage | 4 Comments

August Musings…



”Do not compare yourself with others, for you are a unique and wonderful creation. Make your own beautiful footprints in the snow.” –Barbara Kimball







At some point during this last week of August (which by the way has zipped on by)  I was reminded of how rich and full life is.







   a moment of painting…









gathering with friends for a morning chat…eat…and tour of their lovely garden



Preparing a meal with Joe…




 welcoming a stray cat that I have named MacKenzie.





Who by the way is doing well.



There’s a beauty to life that grabs my attention.


One which opens me up to see another perspective… clarity…and reminding me of how things continue to change…grow…and unfold….offering a richness in life.


Hello September!








One afternoon Joe caught Nick Stellino on the cooking channel Nick and suggested we prepare this fabulous pasta. Sure Joe! 

Joe watched the video and modified the recipe to his own liking.




2 tablespoons extra virgin olive oil

 One medium onion, diced

5 cloves garlic, minced

1 28 ounce can whole tomatoes




4 large sprigs fresh basil

1 cup grated parmesan cheese divided

1/2 tablespoons sugar (as needed)

2 tablespoons butter

1 pound quality imported spaghetti




Heat olive over medium heat in a large skillet. Add onion and garlic and sauté over medium heat for about 10 minutes, until soft. Add tomatoes and reduce heat to low. Simmer for 10 minutes. Turn off heat and add basil. Allow basil to steep in tomato sauce for about 15 minutes.



Transfer sauce to a blender. Add a half cup of  parmesan cheese and 1 tablespoon of sugar and purée until smooth. Taste and add more sugar if needed.



Meanwhile, bring a pot of water to boil. Add salt and spaghetti and cook until about two minutes before tender. Remove one cup of pasta cooking water before draining.







 Return pomodoro sauce to skillet along with pasta. Toss pasta over sauce over medium heat adding the butter and another 1/4 cup of parmesan cheese. Stir in some of the pasta cooking water as needed to achieve a smooth consistency. Continue tossing until pasta is completely coated in sauce, about two minutes more.   Season generously with salt and pepper to taste.



Serve immediately with remaining parmesan cheese as a garnish.


Here is a peek of Darjeeling and MacKenzie

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Mackenzie The Cat


“Be kind whenever possible. It is always possible.”

the Dalai Lama


Hi, how are you today?



I just returned to the cottage from my plein-air painting group



I’m really not an artist like the others…



however I enjoy the opportunity to paint outside and socialize a bit



This week we went to Couquille village by the river.



There are many charming home sites sitting along the river’s edge…perhaps one day I’ll share more about this area or even about the delightful plein-air painting group I participate in.




at the moment I have a very pressing matter that has been creating a three-ring circus around this very sweet cottage.





It all began a few weeks ago as I was standing by one of the hydrangea bushes watering…clipping…and most likely admiring 



I looked down and noticed a very skinny b/w cat…at first I thought it was our cat Darjeeling except she is NOT skinny



I finished up the watering and was heading back inside when that very skinny b/w cat…


beat me to the entrance





mysteriously but not surprisingly…

















 has found a home nest here

(I’ve learned the true meaning of co-existing)



Darjeeling hangs out by the back door while…



the very skinny b/w cat guards the front.



I’m not sure when it was decided that the very skinny b/w cat should be given a name…other than one evening I mentioned to Joe that the very skinny b/w cat has probably had a very difficult life and because of that we should give her a very cute name. We started throwing out suggestions for names and then I said…

“I Know!”







OREO Crunch Parfait

The perfect pairing of strawberries, OREO cookies and whipped topping to make this delightfully simple dessert. Serves 2




1 cup Sliced fresh strawberries about 8 ( I also used a few fresh blueberries)



1/2 cup thawed frozen whipped topping

4 OREO cookies (I used 16 mini’s)


Layer half each of the ingredients in two 8 ounce glasses. (I purchased 2 margarita glasses from the Dollar Tree💋)





Repeat layers.



Refrigerate 15 minutes.



Below are two videos…the first is from when I first decided to feed MacKenzie💕



Posted in Coastal Living | 8 Comments